Wednesday, April 16 2014 10:54 PM EDT2014-04-17 02:54:16 GMT
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The Army Rangers choose Fort Knox as the location to prepare for the 3rd Battalion's 20th deployment to Afghanistan.More >>
Directions: 1. Pierce a few holes in the squash with a large knife. Place in the microwave on high for 7-10 minutes until the skin gives easily under pressure and the inside is tender.
2. Let cool for 10 minutes, then halve lengthwise or crosswise. Scoop out seeds and fibers and discard.
3. Use a fork to scrape out the squash flesh. It will naturally separate into noodle-like strands.
4. While waiting for the squash to cool, sauté minced garlic in the olive oil until it's softened and fragrant. Add the tomatoes, basil, and oregano to the garlic and simmer for 10-15 minutes. Spoon the garlic-tomato mixture on top of squash strands. Top with grated Parmesan and serve.
Nutrition Information per Serving: 1 ¾ Cups of Fruits and Vegetables per Serving Calories: 120 Total Fat: 3.5g Saturated Fat: 1g % of Calories from Fat: 26% % Calories from Sat Fat: 7.5% Protein: 3g Carbohydrates: 20g Cholesterol: 0mg Dietary Fiber: 4g Sodium: 90mg
Each serving provides: An excellent source of vitamin C, and a good source of fiber, manganese, calcium, and vitamins A and B6. Source: Produce for Better Health Foundation (fruitsandveggiesmorematters.org) and the North Carolina State Plants for Human Health Institute.
Salad with Skeleton Fingers (Harvest Spinach and Apple Salad with Maple-Cider Vinaigrette) Serves 6
2 (5-oz.) pkgs. Earthbound Farm® Organic Baby Spinach 4 turkey bacon slices, chopped 1 tbsp. Meijer Extra Virgin Olive Oil 1 cup sliced onion 1 (16-oz.) pkg. mushrooms, sliced 1 cup apple cider or apple juice ¼ cup cider vinegar 2 tbsp. Meijer Organics Pure Maple Syrup 1 tbsp. Meijer Dijon Mustard 1 large apple (such as Granny Smith, Gala or Fuji), cored, thinly sliced ¼ cup chopped walnuts
Directions: 1. Place spinach in a large mixing bowl. Set aside.
2. In a large nonstick skillet cook bacon over medium heat 5 minutes or until browned and crisp. Add oil and onion; saute 2 minutes or until onion is softened. Add mushrooms; sauté 2 minutes until softened. Transfer vegetables and bacon to bowl with spinach.
3. For the vinaigrette, return skillet to medium high heat. Add apple cider; cook until reduced slightly, stirring and scraping up any browned bits. Stir in vinegar, maple syrup and mustard. Cook and stir 3 minutes or until thickened slightly. Remove from heat.
4. Pour vinaigrette over salad. Add apple slices, walnuts, and pepper to taste; toss to combine. Serve warm.